Delicious Indian-style Corn Croquette Recipe

Producer: Priyanka Das  Editor: Aparna Singh

Ingredients

1 cup boiled and coarsely crushed sweet corn kernels 3/4 cup cooked rice 2 tbsp butter 1 1/4 cups plain flour 1 cup milk 1 tbsp finely chopped green chillies Salt to taste Bread crumbs for rolling Oil for deep-frying

Palm Tree
Palm Tree

Combine 1/2 cup of plain flour and 1/2 cup of water in a bowl and mix well. Keep aside.

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Palm Tree

Heat the butter in a broad non-stick pan, add the remaining ¾ cup of plain flour, mix well and cook on a medium flame for 3 minutes, while stirring continuously.

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Palm Tree

Add the milk, mix well using a whisk and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Transfer the mixture into a plate and allow it to cool completely.

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Palm Tree

Once cooled, add the corn, rice, green chillies and salt and mix very well using your hands.

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Palm Tree

Divide the mixture into 11 equal portions and roll each portion into a cylindrical roll.

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Palm Tree

Dip the balls in the plain flour-water mixture and roll it in bread crumbs till they are evenly coated from all the sides.

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Palm Tree

Heat the oil in a deep non-stick pan, and deep-fry, a few balls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.

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Palm Tree

Serve the corn croquettes immediately with tomato ketchup.

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